Tuscan Pasta Tordellata with ragu, Swiss chard and ricotta.
Known as Tuscan pasta tordellata, intordellata or stordellata, this delicious deconstructed version of a traditional tortelli recipe from Tuscany tastes as good as the filled pasta dish, with less work! I loved everything about this recipe, including having 2 sauces. I’m sure you will love it too. It takes a little while to make especially if you make the ragu from scratch, but this is also a great way to use up leftover ragu!
In Tuscany, tortelli (locally called tordelli) traditionally have a ricotta and swiss chard filling or are filled with a meat ragu containing swiss chard. With both fillings the pasta is served with a Tuscan meat ragu. However, there are also a number of ways to serve the same ingredients with other pasta.
Lasagne tordellate and other versions.
In Tuscany, the most well-known of this method of serving filling as a condiment is lasagne tordellate or stordellate. That recipe, traditional in the Massa and Carrara province, is made with small thick usually homemade lasagne squares. The lasagne squares are dressed with a Swiss chard and ragu mix, which would normally go inside tordelli. In Massa, they even hold a lasagne intordellate feast every year in July.
In other versions of this Tuscan pasta tordellata recipe the filling and ragu aren’t mixed together and this is the recipe I made and have posted here. Obviously, the ‘filling’ in this version isn’t made with ragu but with ricotta and Swiss chard flavoured with nutmeg, as is traditional in the Maremma area of Tuscany. Some people also use spinach instead of chard.
The ragu I made for this Tuscan pasta tordellata recipe is similar to the typical ragu from Tuscany but without sausage, mostly because I forgot to buy some! You can, of course, add sausage meat to make the ragu more authentic. However, your own ragu or meat sauce would be just as delicious. For vegetarians, a tomato or tomato and other veggie sauce is a delicious alternative.
For the pasta, I used gigli, also known as campanelle, a typical pasta from Tuscany. However, this recipe can also be made with flat ribbons such as pappardelle or mafaldine or other types of short pasta such as penne!
Different ways to plate Tuscan pasta tordellata.
I mixed the ricotta and chard ‘filling’ with the cooked pasta and served it with a generous helping of ragu on top. You can do this as one layer or more, meaning pasta with ricotta then ragu, then more pasta with ricotta and more ragu. Whichever way you serve this recipe, I’m sure you will love it as much as I did. And your family or guests will love it too!
If you do try this recipe, I’d love to hear what you think. Please comment here on the blog or on the Pasta Project Facebook page. If you take photos, do join my pastalicious Facebook group and share them with us. I really appreciate your feedback!
(to see the recipe on the next page, scroll down and click 2)
If you like pasta with meat ragu, take a look at these other recipe. Italians don’t just make ragu with beef.
- Tagliatelle with authentic bolognese
- Bigoli with duck ragu from Veneto
- Tuscan wild boar ragu with pappardelle
- Fusilli with lamb ragu from Molise